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Mexican Street Corn Soup Recipe

Mexican Street Corn Soup Recipe
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★★★★★

4.8 from 20 reviews

Mexican Street Corn Soup is a creamy and flavorful dish inspired by the classic Mexican street corn flavors. It features tender shredded chicken, fire-roasted corn, and a blend of spices like Tajín, cumin, and chili powder, all simmered in rich chicken broth and finished with tangy lime juice, sour cream, and cheese. This comforting soup is perfect for a cozy meal and is garnished with crumbled queso fresco and fresh cilantro for an authentic touch.

Ingredients

Scale

Base Ingredients

  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and diced
  • 3 cloves garlic, minced

Protein and Vegetables

  • 2 (12 oz.) boneless, skinless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn or fresh corn
  • 1 (4 oz.) can diced green chiles

Spices and Seasoning

  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp table salt
  • ¼ tsp finely ground black pepper

Liquids and Dairy

  • 4 cups (32 oz.) chicken stock or low-sodium chicken broth
  • 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
  • ½ cup shredded Monterey Jack cheese

Garnishes

  • Juice of one lime
  • ¼ cup chopped cilantro
  • ½ cup crumbled queso fresco

Instructions

  1. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño and cook until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add chicken and seasonings: Place the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Season with Tajín seasoning, ground cumin, chili powder, salt, and black pepper, stirring to combine everything well.
  3. Simmer the soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce heat to a simmer, cover the pot, and cook for 25 minutes to fully cook the chicken and allow the flavors to meld.
  4. Shred the chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir gently.
  5. Make it creamy: Stir in the sour cream or Greek yogurt, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until the soup is creamy and well combined.
  6. Garnish and serve: Ladle the soup into bowls and top each serving with crumbled queso fresco and additional cilantro if desired. Serve hot and enjoy the authentic Mexican street corn flavor.

Notes

  • For extra heat, leave the jalapeño seeds in or add more chili powder.
  • Fire-roasted corn adds a smoky depth but fresh corn can be used seasonally.
  • Use low-sodium chicken broth to control saltiness.
  • Greek yogurt is a lighter alternative to sour cream if preferred.
  • This soup can be made vegetarian by omitting chicken and using vegetable broth.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.

Nutrition

Keywords: Mexican street corn soup, elote soup, creamy Mexican soup, chicken corn soup, spicy corn soup, comfort food, easy soup recipe

Find it online: https://amayaharis.com/mexican-street-corn-soup-recipe/